The Breakstone’s Triple Churned Blogger Contest invited me to create a holiday menu featuring Breakstone’s triple churned sour cream. Earlier I shared my Mini Potato Bites as an appetizer; here’s the main course for that menu: Individual Turkey Pot Pies.
If you have leftover turkey from a holiday meal, skip the ordinary sandwich and transform those leftovers into comforting individual pot pies. This easy entrée starts with a rich, velvety sauce made with Breakstone’s sour cream, which gives the filling a creamy texture and a pleasant tang — perfect for a chilly afternoon.
Simply chop leftover turkey and combine it with flavorful vegetables to create a hearty filling no one will resist. The final touch is a flaky puff pastry crust that bakes to golden, buttery perfection.
Serving these in individual ramekins gives each person a perfectly portioned dish that feels special. These turkey pot pies are an excellent way to elevate leftover turkey into a memorable, satisfying meal.
VOTE for my menu and enter for a chance to win up to $1,000! You can vote once every 24 hours. Thanks so much for your support!
Individual Turkey Pot Pies
Yield: 6 servings
Ingredients:
4 cups turkey or chicken stock
12 tablespoons butter
2/3 cup all-purpose flour
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 sprigs fresh thyme, leaves only
16-ounce package frozen vegetable soup mix
4 cups cooked, shredded turkey
1/2 cup Breakstone’s sour cream
1 sheet frozen puff pastry, thawed according to package directions
Directions:
1. Preheat the oven to 375°F. Lightly butter the insides of six oven-safe ramekins.
2. In a small saucepan, heat the stock until hot but not boiling.
3. In a large pot or Dutch oven, melt the butter over low heat. Add the flour and stir constantly for about 2 minutes to cook the roux.
4. Gradually whisk in the hot stock and simmer for about 5 minutes, until the sauce thickens.
5. Stir in the salt, pepper, thyme leaves, frozen vegetables, and shredded turkey. Cook until the vegetables and turkey are heated through, about 10 minutes. Remove from heat and stir in the Breakstone’s sour cream until fully incorporated.
6. Meanwhile, lightly flour a work surface and unfold the thawed puff pastry. Roll the dough slightly to smooth it, then use the top of a ramekin as a template to cut out six circles.
7. Divide the turkey mixture evenly among the six ramekins.
8. Place a puff pastry circle on top of each ramekin, pressing the edges to seal. Arrange the ramekins on a sheet pan.
9. Bake for 18–20 minutes, or until the pastry is puffed and golden brown. Let cool slightly before serving.
Follow Jamie on Instagram. We love to see what you’re baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!